Range·184 products

Whisky

Bouchon's whisky range runs from the Scotch heartlands — via a Burgundy cellar — to Hiroshima, County Kilkenny, and North Melbourne. Fifteen houses. No house style.

The catalogue is built around producers who work with a specific material constraint or origin logic, not brand architecture. Michel Couvreur ages Scottish malt in a cave in Bouze-lès-Beaune, using sherry casks and Burgundy humidity rather than the maritime-warehouse Scottish norm. Bakery Hill has distilled single malt in North Melbourne since 1999, when Australian whisky was not yet a category in any meaningful commercial sense. Sasanokawa Shuzo in Fukushima began distilling whisky in 1946 and added a dedicated single malt facility — Asaka Distillery — in 2016. Willett in Bardstown, Kentucky has been distilling and bottling on the family farm since 1936, releasing bourbon, rye, and single-barrel estate expressions across the full spectrum from cocktail tier to collector-list.

Scotch and French-malt run across 50+ SKUs from Couvreur and Dumangin. Japanese whisky covers four distinct houses — two from Hiroshima (Chugoku Jozo/Togouchi and Sakurao), one from Fukushima (Sasanokawa/Yamazakura), one from Akashi (White Oak/Tokinoka). Australian single malt comes from Bakery Hill (Victoria) and Backwoods Distilling Co. Irish comes from Ballykeefe (Kilkenny, estate-grown barley). American bourbon and rye covers Willett (Kentucky), Widow Jane (Brooklyn), and Canadian-poured Maison des Futailles and Wild North Rye.

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Bakery Hill Dumangin Säntis Backwoods Willett Distillery Sakurao

Cocktails

27 cocktails — hover for the recipe

Build

30 ml Rye whisky
30 ml Dolin Dry Vermouth
30 ml Dolin Bitter
Garnish: lemon peel
Method

Stir all three equal parts with ice in a mixing glass for 25 seconds. Strain into a chilled coupe. Express a strip of lemon peel over the top; discard. The Chambéry house's version of the Old Pal — drier, more austere than the Italian build.

Old Pal (Chambéry)
Build

60 ml Rye whisky
15 ml Quince eau-de-vie
20 ml Sweet vermouth
2 dashes Angostura bitters
Garnish: brandied cherry
Method

Stir all four with ice in a mixing glass for 25-30 seconds. Strain into a chilled coupe. Drop a single brandied cherry into the bottom of the glass. The quince eau-de-vie threads a pale-yellow, almost-perfumed line through the classic rye Manhattan.

Quince Manhattan
A Wrinkle in Thyme
Build

60ml Widow Jane Apple Wood Aged Rye @widow_jane
22.5ml Fresh Lemon Juice
15ml Winter Spiced Syrup
Method

Cinnamon Stick & Dehydrated Orange Add all ingredients into a shaker and dry shake. Add ice and shake again. Strain into a rocks glass over 1-3 large ice cubes. Garnish with dehydrated orange slice and smoked cinnamon stick. *Winter Spiced Syrup: Boil 2 cups of Demerara syrup with 1 ½ cups of water until sugar is dissolved. Then kill the heat and steep below spice blend for 20-30 minutes, then set aside and cool. Spice blend: 1 inch slice of Fresh Ginger, 1 tsp Peppercorns, 2 Star Anise Pods, 1 Vanilla Bean Pod Split, 3 Cracked Cardamon Pods, 2 Orange Peels, 10 Whole Cloves, 1 tsp Whole Allspice, 2 Cinnamon Sticks.

Almost Atomic
APPLE PRESS 30ml Apple Brandy
Apricot Honey Bourbon Sour
Arizona Outlaw
B l a c k M a n h a t t a n
Basil Julep
Black And Blue
Build

60ml Bourbon
15ml Creme de Cocoa
30ml Half & Half
1/8 tsp Cinnamon
45ml Water
Method

Optional Garnish: Cobbler topping rim, whipped cream and blackberry Muddle blackberries and water in a mixing bowl. Strain into a shaker and add the rest of the ingredients. Add ice and shake rigorously for 30 seconds. Strain into a glass, top with whipped cream, garnish and enjoy! Cobbler Rim: 1 tbsp Sugar, 1 tbsp Flour, 1 tbsp melted butter and pinch of salt. Combine ingredients. Coat the rim in honey and add topping. Set in fridge, until ready to serve.

Blackberry Cobbler
Blood and Bourbon
Build

45ml Widow Jane American Oak Rye @widow_jane
30ml Fresh Blood Orange or Orange Juice
22ml Fresh Lemon Juice
30ml Rosemary Infused Simple Syrup
Method

Dry shake egg white in a shaker. Add ice and all other ingredients and shake until chilled. Strain over large ice cube, and garnish with Blood Orange slice and a rosemary sprig.

Blood Orange & Oak Whiskey Sour
Bloody Sour
BouleNegroni
Boulevard Frappé
Bourbon & Butterscotch Milkshake
Build

45ml Bourbon
15ml Ginger Liqueur
22.5ml Fresh Lemon Juice
15ml Simple Syrup
2 dashes Rhubarb Bitters
1 dash Aromatic Bitters
Method

Add the strawberry with stem removed to your shaking tin and muddle. Add all remaining ingredients and then add ice. Shake well and strain over ice into a rocks glass. Garnish with a sprig of mint and a slice of lemon.

Buckaroo
Cerisangaree
Chaï Maple
Cherry Blossom Smash
Cherry Scotch Smash
Chocolate Manhattan
Build

60ml Bourbon
22.5ml Lemon Juice
22.5ml Sugar Syrup
30ml Red Wine (or as much red wine as you please)
30ml Whole Milk (for clarification)
Method

Add everything to a glass and then pour over the milk. Strain through a coffee filter and bingo you’ve got your clarified mix. Adding to a mixing glass and briefly mix over ice and then strain into your glass. Using a bar spoon, pour over the red wine slowly to ensure you get a beautiful wine float.

Clarified New York Sour
Coffee & Contemplation
Build

60ml Campfire Whiskey (see below for recipe)
15ml Coffee Liqueur
7ml Averna
2 dash Chocolate Bitters
Method

Rim a rocks glass with Chocolate Liqueur. Stir all ingredients with ice. Strain into the rocks glass over a large ice. Garnish with a toasted marshmallow. Campfire Whiskey Recipe: Add equal parts bourbon and single malt scotch whisky in a mason jar. Add a few graham crackers and let it infuse for an hour. Strain through a coffee filter.

Crafted Campfire
Dr Jones